Cornmeal Scones Food

CORNMEAL SCONES

Steps:

• Heat oven to 400°F.
• Mix flour, cornmeal, baking powder, baking soda and salt in medium bowl.
• Cut in butter using pastry blender or 2 knives, until mixture looks like fine crumbs.
• Stir in buttermilk so dough leaves sides of bowl and forms a ball.
• Turn dough onto lightly floured surface.
• Knead lightly 10 times.
• Pat or roll into 7 inch circle on ungreased cookie sheet that has been sprinkled with cornmeal.
• Score top into 8 wedges, cutting down halfway to the bottom.
• Bake 20 to 25 minutes or until light brown.
• Immediately remove from cookie sheet, carefully separate wedges.
• Serve warm.

CORNMEAL SCONES

Steps:

• Heat oven to 400°. Mix flour, cornmeal, baking powder, baking soda and salt in medium bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in buttermilk so dough leaves sides of bowl and forms a ball.
• Turn dough onto lightly floured surface. Knead lightly 10 times. Pat or roll into 7-inch circle on ungreased cookie sheet that has been sprinkled with cornmeal. Score top into 8 wedges, cutting down halfway to the bottom.
• Bake 20 to 25 minutes or until light brown. Immediately remove from cookie sheet; carefully separate wedges. Serve warm.

MIMI'S CORNMEAL SCONES

Steps:

• Mix first 5 ingredients in a medium bowl.
• Cut in the butter using pastry blended till it looks like fine crumbs.
• Stir in buttermilk so dough leaves sides of bowl and forms a ball.
• Turn dough onto lightly floured surface and knead lightly about 10 times.
• Pat or roll into a 7-inch circle on ungreased cookie sheet that has been sprinkled with cornmeal.
• Score into 8 wedges, cutting down halfway to the bottom.
• Bake in 400 degree oven for 20-25 minutes or till light brown.
• Immediately remove from sheet and carefully separate wedges.
• Serve warm.
• NOTE: If the dough is too dry, stir in an additional 1-2 tablespoons of buttermilk; sometimes I will add an extra tablespoon while mixing, but you try it for the first time.

CORNMEAL BLUEBERRY SCONES

Steps:

• Preheat oven to 450°F Coat a large baking sheet with cooking spray; set aside.
• In a large bowl combine flour, cornmeal, granulated sugar, brown sugar, baking powder, baking soda, and 1/2 teaspoon salt. Cut in butter until flour mixture resembles coarse crumbs. Make a well in center.
• Combine buttermilk, egg, and peel; add all at once to flour mixture. Stir with a fork just until moistened.
• Toss berries with cornstarch to coat; add to flour mixture. Stir gently 3 to 5 turns, just until berries are incorporated (do not overmix). Using a large spoon, drop dough into 12 mounds on baking sheet, leaving 1 inch between mounds.
• Bake 12 to 15 minutes or until tops are golden. For icing, in a small bowl whisk enough lime juice into powdered sugar until drizzling consistency. Drizzle over warm scones. Sprinkle with nuts. Serve warm. Makes 12 scones.
• *Leave berries in the freezer until ready to toss with cornstarch.

CORNMEAL AND BLUEBERRY SCONES

Steps:

• Preheat oven to 350 degrees and line a baking sheet with parchment paper.
• In the bowl of a food processor combine flour, sugar, salt, baking soda and baking powder. Pulse to combine.
• Add butter and pulse until mixture resembles coarse meal.
• Add cornmeal and blueberries.
• Add 6 tablespoons milk and pulse. Add more milk, 1 tablespoon at a time, until dough forms a ball.
• Remove dough to a lightly floured surface and form into five, 3 inch rounds 1 inch thick.
• Place on prepared pan and bake until golden, about 35 - 40 minutes.
• Remove to a wire rack to cool slightly. Serve warm.

CHEDDAR CORNMEAL SCONES

Steps:

• Preheat the oven to 425°F. In a bowl whisk together the flour, the cornmeal, the baking powder, the sugar, the salt, and the cayenne, blend in the butter until the mixture resembles coarse meal, and stir in 3/4 cup of the Cheddar. In a small bowl stir together the egg yolk and the milk, add the mixture to the flour mixture, and stir the mixture with a fork until it just forms a soft dough. Turn the dough out onto a lightly floured surface, knead it gently 8 to 10 times, and pat it into a 6-inch round. Cut the round with a sharp knife into 6 equal wedges, arrange the scones about 2 inches apart on a lightly greased baking sheet, and brush the tops lightly with some of the egg white, beaten lightly. Sprinkle each scone with about 1 teaspoon of the remaining Cheddar and bake the scones in the middle of the oven for 15 to 17 minutes, or until they are golden and cooked through.